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Today Mrs Crocombe is preparing a simple but popular dish using aspic jelly and hard cheese. Known as Italian Jelly, this layered savoury dish is ideal for a luncheon entrée.

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INGREDIENTS
For a one UK pint / 600ml mould, you will need:
• 16oz / 500ml jelly, made with clarified chicken or other meat stock and 1 sheet leaf gelatine per 100ml liquid
• 8oz / 220g Gruyere cheese
• Salad or cheese accompaniments, e.g. watercress, nuts, quince cheese

METHOD
1. Prepare the cheese by slicing it thinly and cutting it into shapes with a suitable cutter.
2. Set your mould in ice, and pour in a little jelly.
3. When the jelly is just setting, put in your first shape, and add a thin layer of jelly to hold it in place.
4. Allow a few minutes to set it and then add a further, thicker layer.
5. Repeat until the mould is full.
6. Chill for at least four hours, but preferably overnight, before turning out and garnishing with salad.
7. Serve with the usual cheese accompaniments.

Chapters
00:00 Intro
00:27 For this recipe...
01:04 Cutting the cheese
02:43 Layering the jelly
05:07 Chilling the jelly
05:30 Turning out

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